Name: Authentic Stifado Recipe
Ingredients: Beef Stew Meat (1.5 kg / 3.3 lbs): Choose a cut of beef that is well-suited for slow cooking. Chuck roast, brisket, or even beef shin are excellent choices. Look for cuts with good marbling, as the fat will render down during cooking, resulting in incredibly tender and flavorful beef. Cut the beef into large, roughly 2-inch cubes. This size will prevent the beef from shredding too much during the long braising time.; Shallots (1 kg / 2.2 lbs): Shallots are the star of Stifado and contribute a unique sweetness and delicate onion flavor that distinguishes it from other beef stews. Use a generous amount of shallots – they will reduce significantly as they cook down. Peel the shallots, leaving smaller ones whole and halving or quartering larger ones so they are roughly uniform in size. Don’t be tempted to substitute with onions; while you can in a pinch, shallots are truly what makes Stifado special.; Dry Red Wine (1 ½ cups / 360 ml): A good quality dry red wine is essential for adding depth and complexity to the stew. Choose a wine that you would enjoy drinking. Greek red wines like Agiorgitiko or Xinomavro would be authentically Greek and wonderfully complement the flavors of Stifado. However, a Cabernet Sauvignon, Merlot, or Chianti will also work beautifully. The alcohol will cook off during the long simmering process, leaving behind rich, fruity notes.; Canned Crushed Tomatoes (800g / 28 oz): Use good quality crushed tomatoes for a vibrant and slightly tangy base for the stew. Look for canned tomatoes that are labeled “San Marzano” for the best flavor, if possible. Avoid diced tomatoes as they may not break down as well during the slow cooking process.; Tomato Paste (2 tbsp): Tomato paste adds concentrated tomato flavor and richness to the stew. It also helps to deepen the color and thicken the sauce.; Olive Oil (½ cup / 120 ml): Extra virgin olive oil is the cornerstone of Mediterranean cooking and lends its fruity, slightly peppery flavor to Stifado. Use good quality olive oil for the best results. Olive oil is used for both searing the beef and sautéing the shallots.; Red Wine Vinegar (2 tbsp): A touch of red wine vinegar adds a bright, acidic counterpoint to the richness of the beef and shallots, balancing the flavors beautifully.; Bay Leaves (2-3): Bay leaves infuse the stew with a subtle, aromatic, and slightly herbaceous note. They are a classic addition to slow-cooked dishes and add depth of flavor.; Cinnamon Stick (1, about 3-4 inches): Cinnamon might seem like an unusual addition to a beef stew, but it is a hallmark of Stifado and provides a warm, sweet, and slightly spicy aroma that is incredibly comforting and complements the other spices perfectly. Use a good quality cinnamon stick for the best flavor.; Whole Allspice Berries (6-8): Allspice berries add a complex, warm, and slightly peppery flavor that enhances the other spices and contributes to the stew’s overall depth. Use whole berries for a more subtle infusion of flavor that builds as the stew simmers.; Dried Oregano (1 tbsp): Dried oregano is a staple in Greek cuisine and adds a distinctly Mediterranean, slightly pungent, and earthy aroma to the stew. Use good quality dried oregano for the best flavor.; Salt and Freshly Ground Black Pepper: Season generously with salt and freshly ground black pepper to enhance all the flavors of the stew. Taste and adjust seasoning throughout the cooking process.; Optional: A Pinch of Sugar (½ tsp): Depending on the acidity of your tomatoes, a small pinch of sugar can help to balance the flavors and enhance the sweetness of the shallots. Taste the stew towards the end of cooking and add a pinch if needed.; Optional Garnish: Fresh parsley, chopped, for serving.

Ingredients

Beef Stew Meat (1.5 kg / 3.3 lbs): Choose a cut of beef that is well-suited for slow cooking. Chuck roast, brisket, or even beef shin are excellent choices. Look for cuts with good marbling, as the fat will render down during cooking, resulting in incredibly tender and flavorful beef. Cut the beef into large, roughly 2-inch cubes. This size will prevent the beef from shredding too much during the long braising time.

Shallots (1 kg / 2.2 lbs): Shallots are the star of Stifado and contribute a unique sweetness and delicate onion flavor that distinguishes it from other beef stews. Use a generous amount of shallots – they will reduce significantly as they cook down. Peel the shallots, leaving smaller ones whole and halving or quartering larger ones so they are roughly uniform in size. Don’t be tempted to substitute with onions; while you can in a pinch, shallots are truly what makes Stifado special.

Dry Red Wine (1 ½ cups / 360 ml): A good quality dry red wine is essential for adding depth and complexity to the stew. Choose a wine that you would enjoy drinking. Greek red wines like Agiorgitiko or Xinomavro would be authentically Greek and wonderfully complement the flavors of Stifado. However, a Cabernet Sauvignon, Merlot, or Chianti will also work beautifully. The alcohol will cook off during the long simmering process, leaving behind rich, fruity notes.

Canned Crushed Tomatoes (800g / 28 oz): Use good quality crushed tomatoes for a vibrant and slightly tangy base for the stew. Look for canned tomatoes that are labeled “San Marzano” for the best flavor, if possible. Avoid diced tomatoes as they may not break down as well during the slow cooking process.

Tomato Paste (2 tbsp): Tomato paste adds concentrated tomato flavor and richness to the stew. It also helps to deepen the color and thicken the sauce.

Olive Oil (½ cup / 120 ml): Extra virgin olive oil is the cornerstone of Mediterranean cooking and lends its fruity, slightly peppery flavor to Stifado. Use good quality olive oil for the best results. Olive oil is used for both searing the beef and sautéing the shallots.

Red Wine Vinegar (2 tbsp): A touch of red wine vinegar adds a bright, acidic counterpoint to the richness of the beef and shallots, balancing the flavors beautifully.

Bay Leaves (2-3): Bay leaves infuse the stew with a subtle, aromatic, and slightly herbaceous note. They are a classic addition to slow-cooked dishes and add depth of flavor.

Cinnamon Stick (1, about 3-4 inches): Cinnamon might seem like an unusual addition to a beef stew, but it is a hallmark of Stifado and provides a warm, sweet, and slightly spicy aroma that is incredibly comforting and complements the other spices perfectly. Use a good quality cinnamon stick for the best flavor.

Whole Allspice Berries (6-8): Allspice berries add a complex, warm, and slightly peppery flavor that enhances the other spices and contributes to the stew’s overall depth. Use whole berries for a more subtle infusion of flavor that builds as the stew simmers.

Dried Oregano (1 tbsp): Dried oregano is a staple in Greek cuisine and adds a distinctly Mediterranean, slightly pungent, and earthy aroma to the stew. Use good quality dried oregano for the best flavor.

Salt and Freshly Ground Black Pepper: Season generously with salt and freshly ground black pepper to enhance all the flavors of the stew. Taste and adjust seasoning throughout the cooking process.

Optional: A Pinch of Sugar (½ tsp): Depending on the acidity of your tomatoes, a small pinch of sugar can help to balance the flavors and enhance the sweetness of the shallots. Taste the stew towards the end of cooking and add a pinch if needed.

Optional Garnish: Fresh parsley, chopped, for serving.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Beef

Pat the Beef Dry: Use paper towels to thoroughly pat the beef cubes dry. This is crucial for achieving a good sear, which is essential for developing flavor. Moisture prevents browning.

Season the Beef: Generously season the beef cubes with salt and freshly ground black pepper. Ensure all sides of the beef are seasoned.

Step 2: Sear the Beef

Heat Olive Oil: In a large, heavy-bottomed pot or Dutch oven (at least 6-quart capacity), heat 2 tablespoons of olive oil over medium-high heat until shimmering. The oil should be hot enough to sear the beef quickly.

Sear in Batches: Working in batches, add the beef cubes to the hot pot, ensuring not to overcrowd. Overcrowding will lower the temperature of the pot and steam the beef instead of searing it. Sear the beef on all sides until nicely browned, about 2-3 minutes per side. The goal is to develop a flavorful crust on the beef.

Remove and Set Aside: Once browned, remove the beef from the pot and set aside on a plate. Repeat with the remaining beef, adding more olive oil if needed.

Step 3: Sauté the Shallots

Add Shallots to Pot: Add the remaining olive oil (about ¼ cup) to the pot. Reduce the heat to medium. Add the peeled shallots to the pot.

Sauté Until Golden: Sauté the shallots, stirring occasionally, until they are softened and lightly golden brown, about 15-20 minutes. Do not rush this step; allowing the shallots to caramelize slightly will enhance their sweetness and flavor. If the shallots start to brown too quickly, reduce the heat to medium-low.

Step 4: Build the Flavor Base

Add Tomato Paste: Add the tomato paste to the pot with the shallots. Cook, stirring constantly, for 1-2 minutes. This will toast the tomato paste and deepen its flavor.

Deglaze with Red Wine Vinegar: Pour in the red wine vinegar and scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond). These browned bits are packed with flavor and will add depth to the stew.

Pour in Red Wine: Pour in the red wine and bring to a simmer, allowing it to reduce slightly for about 5 minutes. This will concentrate the wine’s flavor and cook off some of the alcohol.

Step 5: Combine and Simmer

Add Tomatoes and Beef: Pour in the crushed tomatoes and add the seared beef back into the pot.

Add Spices and Herbs: Add the bay leaves, cinnamon stick, allspice berries, and dried oregano to the pot.

Season and Simmer: Season with salt and pepper to taste. Bring the stew to a simmer, then reduce the heat to low, cover the pot tightly, and simmer gently for at least 3-4 hours, or until the beef is incredibly tender and practically melts in your mouth. Stir occasionally during the simmering process to prevent sticking and ensure even cooking.

Step 6: Finish and Serve

Check for Tenderness: After 3 hours, check the beef for tenderness. It should be easily pierced with a fork and almost falling apart. If not, continue to simmer for another hour or longer, checking periodically. The longer it simmers, the more tender and flavorful the Stifado will become.

Adjust Seasoning: Taste the stew and adjust seasoning with salt and pepper as needed. If the stew is too acidic, you can add a pinch of sugar to balance the flavors.

Remove Bay Leaves and Cinnamon Stick: Before serving, remove the bay leaves and cinnamon stick from the stew.

Serve Hot: Serve Stifado hot, garnished with fresh parsley, if desired. It is best served over rice, orzo, mashed potatoes, or with crusty bread for soaking up the delicious sauce.

Nutrition

Serving Size: One Normal Portion
Calories: 550-700
Fat: 30-40g
Carbohydrates: 30-40g
Protein: 40-50g